Comida Kraft
Recipe Box

Pineapple-Berry Empanadas

Prep Time
Total Time

22 servings

Ready-to-use refrigerated pie crusts make prepping these scrumptious empanadas a breeze. Get out the biscuit cutter and give 'em a try!

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What You Need

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Make It

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  • Heat oven to 425ºF.
  • Unroll 1 pie crust on work surface; cut into 11 rounds with 3-1/2-inch biscuit cutter, rerolling scraps as necessary. Repeat with second crust.
  • Mix pineapple, strawberries and dry pudding mix until blended; spoon onto centers of pastry rounds, adding about 1-1/2 Tbsp. to each. Lightly brush edges with water; fold in half to enclose filling. Seal edges with fork.
  • Place on parchment-covered baking sheet; brush with egg. Cut slits in tops to vent; sprinkle with sugar.
  • Bake 12 to 13 min. or until golden brown.


Instead of sealing edges of unbaked empanadas with fork, roll up edge of each folded over pastry round, then firmly press together to seal.


  • 22 servings

Nutritional Information

Serving Size 22 servings
Calories 110
Total fat 6g
Saturated fat 1.5g
Cholesterol 0mg
Sodium 160mg
Carbohydrate 14g
Dietary fiber 0g
Sugars 6g
Protein 1g
% Daily Value
Vitamin A 0 %DV
Vitamin C 4 %DV
Calcium 0 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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